Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Coconut Milk 1 1/2 sm Cucumbers
3/16 c Brown bean sauce (dao jiow) 1 1/2 sl Green cabbage
1/4 lb Mixed vegetables 3 Green beans
1 tb Palm sugar 1 1/2 lb Shallots
1 tb Tamarind liquid

Notes:

For the mixed veg I use things like water chestnuts, green beans,
cauliflower etc etc. The original recipe had pork and shrimp but I changed
it, and it works fine :-)

Preparation:

Slice the shallots lengthways Use brown sugar if palm sugar isn;t
available. Peel and slice the cucumbers diagonally into thick ovals trim
the green beans cut the cabbage into two inc wedges

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle
simmer over a low heat. Cook, stirring gently,until the coconut
milk is fragent and it's oil glistens on the surface (about 6-8 mins)

2. While it simmers, combine the bean sauce and half of the shallots in
a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well.
Add all the vegetables except the cucumbers, cabbage,green beans and
the remaining shallots. Cook for five minutes

4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1
to 2 minutes. Add the tamarind and taste the sauce, which should be a
balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished
with the cucumbers, cabbage wedges and green beans. Serve warm or at
room temperature.

Shared by Kaz Glover

Browse by categories